آنالیز سه گونه میگو و دو نوع ماهی تن تازه و کنسرو شده برای تعیین ارزش غذایی آنها علی آبرومند

The shrimps and fishes provide good food sources of protein and contain good fat and calories and are as a healthy food. This study analyzed biochemical composition of the Persian Gulf selected processed shrimps such as pink shrimp (peanaeus sewisulcatus), white (Metapenaeus affinis) and glassy shrimp from families pana lirus homareus and Two fish species of tuna for evaluation of nutritional values in before and after processing for control of the nutrients process during process and after it. Protein, fat, ash and moisture contents of the shrimps and fishes were analyzed using AOAC methods. The carbohydrate percent of white shrimp was (41/4) g that in comparison with others was high. Total energy of the glassy shrimp (393/5324) was higher than others. The comparison of protein, fat and ash contents of samples showed that the glassy shrimp contain high fat, protein and ash contents, while ash content in pink shrimp was highest value. Results showed fat contents of all samples increased after processing while ash and protein contents decreased for Katsuwonus. Moisture content decreased for Euthynus after processing and during in storage time while it was not clear in Katsuwonus. pHlevel was little acidic in fresh fish in comparison to canned fish. It is concluded that the Pana lirus homareus shrimp because of high protein, fat and energetic values, was suitable for processing in the future and we can proposed it for next processing.